This “quick bread” gets a dose of tang and the benefit of fermentation with the addition of a sourdough starter. Still just barely sweetened and filled with pumpkin spice, this is a tasty bread that can be served throughout the fall.
In a large bowl, beat together sourdough starter, pumpkin, milk, or cultured dairy, and flour. Cover and let sit in a warm place for 12 to 24 hours.
Preheat oven to 325°F.
When ready to bake, beat together melted butter, egg, and honey in a small bowl.
In a separate small bowl, whisk together salt, pumpkin spice, baking soda, and baking powder.
With a stiff wooden spoon or fork, mix butter-egg-honey mixture into sourdough batter until mostly combined. Sprinkle dry ingredients over the top of dough and stir that in until just combined.
Pour into buttered large loaf pan. Bake for 60 minutes, check for doneness, and bake for 15 to 20 minutes longer as needed. Loaf is done when it is uniformly firm on top and a toothpick or knife comes out clean.